Greek Pasta Salad
This dish has become a staple in our house and is so easy to switch out ingredients depending on what you have on hand. This version is my personal favorite, combining a traditional Greek village salad and pasta. During Lent its a great meatless option, but you can also add shredded chicken or pork to it as well.
Greek Pasta Salad
Ingredients:
10 oz cherry tomatoes, chopped
1 large cucumber, chopped
1 small purple onion, chopped
3.5 oz feta cheese, crumbled
1/2 c kalamata olives
1 box Bowtie Pasta
1/3 c EVOO
1 T Dried Oregano
Salt and Pepper to taste
Total Time: 35 minutes. Makes 6 servings.
Best eaten at room temperature.
First, cook pasta following instructions on package. While water is heating up, gather all your ingredients to chop.
Make the dressing by combining the EVOO, oregano, and salt and pepper.
Once pasta is finished cooking, drain, but do not rinse with water. Let cool in the sink for 10 minutes.
Once pasta has cooled, add to a large mixing bowl. Stir in the tomatoes, onions, cucumbers, and olives.
Pour dressing over the salad and gently mix in the feta last. Set some feta crumbles aside to top off the salad before serving. Serve with warm pita bread on the side for a complete meal. Enjoy!
You can also mix in shredded chicken, pork, or lamb for a twist!